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Ingredients
Method
- 4 sole or flathead fillets, about 120g each
- 1/4 cup plain flour, seasoned
- 80g butter
- 2 tbsp capers, drained
- 1 lemon, juiced
- 2 tbsp chopped parsley
- Salt and pepper
- Season fish and dust lightly in flour, shaking o excess.
- Melt half the butter in a pan over medium-high heat and fry fillets for 2 minutes each side until golden, then remove and keep warm.
- Add remaining butter to the pan with capers, cook until butter turns nutty and golden, then stir through lemon juice and parsley. Pour over fish and serve.
25 mins
4 serving
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